Peppered Steak in Sherry Cream Sauce
Indulge in the luxurious flavors of Peppered Steak in Sherry Cream Sauce, a restaurant-quality dish perfect for an elegant dinner at home. This recipe features tender cuts of beef, such as ribeye or filet mignon, encrusted with freshly ground black pepper for a bold, aromatic crust. The steaks are seared to perfection, then bathed in a rich, velvety sauce made with dry sherry, beef stock, and heavy cream, enhanced by the delicate sweetness of sautéed shallots. With a cooking time of just 20 minutes, this dish is as quick as it is decadent. Serve it with roasted potatoes or steamed vegetables for a complete, crowd-pleasing meal. Perfect for date nights or special occasions, this peppered steak recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Beef steak (ribeye, sirloin, or filet mignon)
- 2 tablespoons Fresh ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 0.25 cup Dry sherry
- 0.5 cup Beef stock
- 0.5 cup Heavy cream
- 1 tablespoon, chopped Fresh parsley (optional, for garnish)
Instructions
Take the steaks out of the refrigerator and let them rest at room temperature for 20 minutes.
Coat both sides of the steaks with the freshly ground black pepper and salt, pressing the seasoning into the meat to form a crust.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the steaks to the skillet and sear for 3-4 minutes on each side for medium-rare. Adjust cooking time based on your desired doneness.
Remove the steaks from the skillet and transfer them to a plate. Tent with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet.
Once the butter has melted, add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Pour in the sherry and let it simmer for about 1 minute, scraping any browned bits from the bottom of the pan.
Add the beef stock and simmer for another 2-3 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream and cook for 2-3 minutes, stirring occasionally, until the sauce thickens.
Taste the sauce and adjust seasoning with salt, if necessary.
Return the steaks to the skillet, spooning some of the sauce over them, and cook for another minute to heat through.
Remove the skillet from heat and transfer the steaks to plates. Drizzle more sauce over each steak and garnish with chopped parsley, if desired.
Serve immediately with your favorite sides, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
